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Developing Technologies in Food Science: Status, Applications, and Challenges
Author: arundhati

Murlidhar Meghwal, Megh R. Goyal, "Developing Technologies in Food Science: Status, Applications, and Challenges"
2017 | ISBN-10: 1771884479 | 400 pages | PDF | 37 MB
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Food Product Development: Maximizing Success (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Author: thingska

Food Product Development: Maximizing Success (Woodhead Publishing Series in Food Science, Technology and Nutrition) by Richard Earle
English | 2001 | ISBN: 0849312094, 9780849312090 | 256 Pages | PDF | 3.61 MB
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Advances in Food Science and Technology
Author: interes

Advances in Food Science and Technology by Visakh P. M., Sabu Thomas, Laura B. Iturriaga and Pablo Daniel Ribotta
English | 2013 | ISBN: 1118121023 | 328 pages | PDF | 5 MB

This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. Details
Food Authenticity and Traceability (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Author: thingska

Food Authenticity and Traceability (Woodhead Publishing Series in Food Science, Technology and Nutrition) by Michele Lees
English | 2003 | ISBN: 0849317630, 9780849317637 | 610 Pages | PDF | 5.26 MB
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Chromatography in Food Science and Technology
Author: step778

Tibor Cserhati, Esther Forgacs, "Chromatography in Food Science and Technology"
1999 | pages: 568 | ISBN: 1566767490 | CHM | 9,3 mb
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Hyperspectral Imaging Technology in Food and Agriculture
Author: happy4all

Hyperspectral Imaging Technology in Food and Agriculture By Bosoon Park, Renfu Lu
2015 | 404 Pages | ISBN: 149392835X | PDF | 15 MB
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Advances in Food Science and Technology (repost)
Author: arundhati

Visakh P. M., Sabu Thomas, "Advances in Food Science and Technology"
English | 2013 | ISBN: 1118121023 | 328 pages | PDF | 5 MB
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Wiley Encyclopedia of Food Science and Technology 2nd edition, 4 Volume in 1
Author: matmochue
Wiley Encyclopedia of Food Science and Technology 2nd edition

Wiley Encyclopedia of Food Science and Technology 2nd edition
Wiley Interscience | ISBN 978-0471192855 | 1999 | PDF | 3130 pages | 268MB | rapidshare

Now in a thoroughly-updated and expanded second edition, Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical requirements in food science, as well as cutting-edge technological and industry information. The encyclopedia features A-to-Z coverage of all aspects of food science, including: the properties, analysis, and processing of foods; genetic engineering of new food products; and nutrition. In addition, nontechnical information is included, such as descriptions of selected scientific institutions, and research and development in government agencies. Like the first edition, this Second Edition will become the standard reference for food scientists, bioengineers, and biotechnologists. Details
Food Emulsions (Food Science and Technology) { Repost }
Author: kalyan1232008

Stig Friberg " Food Emulsions (Food Science and Technology) "
ISBN: 0824746961 | Marcel Dekker | 2003-11-04 | Pages: 900 | Pdf | 7 MB

Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development. Written by leading specialists in the field, the Fourth Edition probes the latest technologies in food emulsion assessment for excellence in food product design and focuses on methods of emulsion characterization and investig ...
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Emerging Technologies in Meat Processing: Production, Processing and Technology
Author: interes

Emerging Technologies in Meat Processing: Production, Processing and Technology (IFST Advances in Food Science) by Enda J. Cummins and James G. Lyng
English | 2016 | ISBN: 1118350685 | 448 pages | PDF | 9,4 MB
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